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Scallion Egg Drop Soup

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  • Prep 15 min
  • Total 15 min
  • Servings 2
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Make this five-ingredient soup your new go-to for busy weeknights—ready in 15 minutes!
By Molly Yeh
Updated Mar 31, 2015
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Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 3 stalks scallions, chopped
  • Soy sauce, to taste
  • 3 eggs, beaten
  • 2 teaspoons cornstarch
  • Black pepper and crushed red pepper, to taste
Make With
Progresso Broth

Steps

  • 1
    In 3-quart saucepan, heat broth, scallions and soy sauce to simmering. Set aside 2 tablespoons broth. With soup simmering, drizzle in beaten eggs as you lightly stir them in. The eggs will cook within seconds.
  • 2
    Mix cornstarch into reserved broth to create a slurry. Gently stir slurry into soup so it thickens slightly.
  • 3
    Add peppers to taste, and enjoy!

Tips from the Betty Crocker Kitchens

  • tip 1
    You can totally use vegetable, beef or any other type of broth with this.
  • tip 2
    Feel free to add in more flavors, like ginger, Sriracha or garlic.
  • tip 3
    If I want to make this more of a substantial meal, I'll add chopped bacon or other veggies to the soup.

Nutrition

Nutrition Facts are not available for this recipe
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